Poondu Kuzhambu – Puli Kuzhambu – Garlic Tamarind Paste – Rice Mix
Poodu Kuzhambu – Puli Kulambu or Garlic Tamarind Rice Mix is thick, tasty & tangy paste prepared by cooking onion and garlic in Tamarind juice along with other spices. This Puli kolambu goes well with Plain Rice and Papad and stays good for more than a week when refrigerated. You can even have this as side dish for idly and dosa varieties also. Poondu Kuzhambu makes a great accompaniment for curd rice. 🙂
My mom prepares a mean Poondu Puli Kuzhambu which has the power to wake up even the numb taste receptors. 🙂 I always prefer Kulambu varieties to Sambhar varieties. Poricha Kozhambu, Puli Kulambu and Thengai Poondu Thogayal have been my favorites since childhood. No pizza/pasta can compete with the tasty Poondu Kuzhambu that my mom prepares.
Whenever I go home, the very first day my mom prepared this puli kulambu for me. When I leave my home after holidays, she packs a big dappa of Puli kulambu for me, as this would stay good for a long time. This still happens. I visit my native once in a while and return with boxes of milk sweets, poondu kuzhambu, thengai podi, poondu podi and a big dappa of Dosa batter. 😐 At times, she packs me chopped veggies and coconuts also. 😐 😐 As my mom packs the poondu kulambu, she would say that it would last for a week at least. But, I used to eat that with dosa, idly, curd rice and whatever possible and finish it off in a day. 🙂 Over to my mom’s special Poondu Puli Kuzhambu recipe from Home Making Delight with step by step photos..
Poondu Kuzhambu Recipe – Puli Kuzhambu – Garlic Tamarind Paste – Rice Mix Recipe
Poondu Kuzhambu | Puli Kulambu | Poondu Puli Kozhambu | Lehsun Rice Mix | Lasun Rice Paste | Bellulli Kolambu | Veluthulli Gravy | Vellulli Kuzhambu | Ullipayilu Rice Mix
1) Tamarind (Puli/Imli) – 1 Big lemon sized ball
2) Water – 3 cups
3) Small onions – 20
4) Garlic (Poondu/Lehsun) – 20 -25 pods
5) Salt – as needed
6) Fenugreek seeds (Vendhayam/methi seeds) – 1/2 tsp
7) Toor dhal (Thuvaram paruppu) – 1 tbsp
8) Turmeric powder (Manjal Thool)- 1 tsp
9) Sambhar powder – 1.5 tbsp
10) Asafoetida (Hing/Perungayam) – 1 tsp
11) Curry leaves – a few
12) Cilantro – a few (To garnish)
13) Gingelly oil (Sesame oil/Nallennai) or Edible veg oil – 1/4 cup
14) Gingelly oil (Sesame oil/Nallennai) – 1 tbsp [Optional]
15) Mustard seeds (Rai/Kadugu) – 1 tsp
- Soak tamarind in 1.5 cup of water for 20 minutes. If you don’t have time, just soak in hot water for 5-10 minutes. Extract the juice and discard the pulp residue. Keep this aside.
- Heat 1/4 cup of gingelly oil or any edible vegetable oil and once it is hot enough, add mustard seeds, Toor dhal and fenugreek seeds.
- Once it splutters, add curry leaves, onion and garlic and saute well for 2 minutes in medium flame.
- Now, add the tamarind juice and add another 1.5 cup of water and bring it to boil.
- Add Sambhar powder, salt, hing and turmeric powder and let it boil.
- Once the kuzhambu thickens, reduce the flame and keep it in simmer. This would take 7 – 10 minutes approximately.
- Let it get cooked in simmer mode until the gravy reaches a thick paste-like consistency.
- Switch the flame off and add a tbsp of gingelly oil to it. Garnish with cilantro and serve your tasty & tangy Poondu Kuzhambu with hot rice and Papad/Appalam.
Do check out our Karivepilai Kuzhambu made of curry leaves and is a great rice-mix.
- Don’t reduce the amount of oil. I did that several times and failed to bring out the actual taste and ended up with a dry Puli Kulambu. 🙁
- Use only Sambhar powder. Don’t replace it with red chilly powder.
- This Puli Kuzhambu would stay good for a day, if you don’t refrigerate it. And, it stays good for more than a week, if refrigerated. Use a clean dry spoon and store it in an air-tight container.
- If you want, you can chop onions and garlic. We normally don’t. Replace shallots (Baby onions) with big ones, although small ones are recommended.
- You have to add a bit more Salt and Sambhar Powder than the usual amount you add for your sambhar for this PoonduKuzhambu.
- The taste gets better as the Puli Poondu Kuzhambu gets older. 🙂
- This type of Poondu kuzhambu is prepared without any coconut.
- You can prepare Vathal Kuzhambu the same way without adding onions/garlic and adding any vathal like Manga, sundaikka etc instead.
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